Pumpkin Scones With A Maple Glaze

• 1-1/2 cup Unbleached Flour
• 1/2 cups Wheat Flour
• 3 Tablespoons Dark Brown Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1-1/2 teaspoon Pumpkin Pie Spice
• 6 Tablespoons Butter, cut into pieces
• 1/3 cups Chopped Dried Apples
• 1/3 cups Dried Cranberries
• 1/3 cups Raisins
• 1 Large Egg
• 1/4 cups Buttermilk
• 1/2 cups Canned Pumpkin Puree
• 2/3 cups Powdered Sugar
• 2 Tablespoons Maple Syrup

1. Mix the flours, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl. Cut in butter until crumbly. Add the apples, cranberries, and raisins. Set aside.
2. Mix the egg, buttermilk, and pumpkin in a small bowl. Add to the flour mixture and stir to form a sticky dough.
3. Knead the dough 8 times or until the dough holds together on a lightly floured surface. Push dough into a circle 1 inch thick and about 8 inches in diameter. Using a round cookie cutter, cut 8 circles from the dough. Place on a parchment-lined baking sheet. Bake at 400u0b0F for 15 to 20 minutes or until crusty and golden brown. Let cool on a wire rack.
4. Combine powdered sugar and syrup. Mix until smooth. Drizzle on cooled scones. Freeze without glaze for up to 1 month.

flour, flour, brown sugar, baking powder, baking soda, salt, pie spice, butter, apples, cranberries, raisins, egg, ubc, pumpkin puree, powdered sugar, maple syrup

Taken from tastykitchen.com/recipes/breads/pumpkin-scones-with-a-maple-glaze/ (may not work)